AMUSE BOUCHE

Miso pulled pork bread, dashi butter

Smoked tofu tartare, dill quaver, lemon emulsion (v)

 STARTER

Oak roast salmon & lobster roulade, tarragon emulsion compressed apple, apple crisp

Smoked duck breast, saffron poached pear, whipped ricotta, beetroot remoulade, hazelnut brittle

Charcoal cheddar doughnut, truffle fondue, blossom honey, pickled shallots (v)

MAIN

Malt glazed short rib of beef, roast garlic potato purée, glazed rainbow carrots, chimichurri crumb

Pan fried confit halibut loin, crab bisque, orzo pasta, mustard & chive biegnets

Roast celeriac & artichoke tarte tatin, cauliflower & horseradish purée, butter roasted parsley root (v)

TO FINISH

Rose poached rhubarb & custard tart, rhubarb gel, crystalised ginger mousse (v)

Dark & white chocolate fudge brownie, praline cream, peanut brittle (v)

Passion fruit & Chambord panna cotta, potted raspberries, lime sherbet popcorn (v)

PETIT FOURS

A selection of homemade petit fours

ARTISAN CHEESE BOARD

Four Artisan cheeses to share, with homemade chutney, grapes, celery, smoked sea salt butter and artisan crackers

DRINKS

De Grendel Cap Classique Brut, South Africa – Pale lemon colour with exceptionally fine mousse. It exudes freshness and pure fruit on the nose by showcasing vibrant notes of Granny Smith apple, white blossom, candied lemon rind and white peach. Creamy, biscuit notes give texture to the lively citrus and green apple. An elegant and refined MCC with a yeasty undercurrent on the palate.